Description
Are you a fan of savory breakfasts or in search of a light yet satisfying dinner option? Indulge in our tasty healthy breakfast recipe of sautéed mushrooms and homemade hummus.
Ingredients
Units
Scale
For the Mushrooms
- 2 tablespoons olive oil
- 10 ounces (284 gr) Baby Bella or cremini mushrooms, sliced
- 10 ounces (284 gr) white mushrooms, sliced
- 6 ounces (170 gr) Portabella mushrooms, cubed
- 4 cloves of garlic
- 1 tbsp zaatar
- 1/2 tsp salt
- 1/2 tsp sumac
- 1/4 tsp Aleppo pepper or red pepper flakes, if you can't find Aleppo pepper
- 1 small bunch of fresh parsley, chopped
For the toast
- 8 slices of sourdough, country or any rustic bread
- 1 cup of hummus (homemade or storebought), 2 tbsp of hummus per slice of bread.
Instructions
- Heat olive oil in a large non-stick skillet
- Add mushrooms, garlic, zaatar, salt, sumac, and Aleppo pepper and cook on medium heat until all the water that the mushrooms release has cooked out, stirring often. It could take up to 20-25 minutes, depending on your stove
- Turn off the heat and add the fresh parsley and mix well.
- Right before serving toast the bread. Spread 2 tablespoons of hummus per slice of bread, top it with 1/2 cup of sauteed mushrooms.
Notes
- Time-Saving Tip: Sautéed mushrooms and hummus can be made ahead of time.
- Toast the bread right before eating and top it with hummus and mushrooms
- Use Store-bought hummus, if you don't have the ingredients to make it at home.
- Prep Time: 10
- Cook Time: 20
- Category: breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast
- Calories: 203
- Sugar: 3.1 g
- Sodium: 443.7 mg
- Fat: 7.1 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 3.3 g
- Protein: 8 g
- Cholesterol: 0 mg